Extra hungry today, so I am listening to my body and eating my heart out after a long week. I am usually asked What is tempeh? since I stuff my face with it on the regular. It is a fermented soybean that has a nutty flavor and chewy texture, but has the versatility to taste like whatever you choose to prepare it with. Because of its fermentation process and use of the whole soybean, it is a great source of probiotics that are good for your gut, as well as several vitamins and minerals, and packs a ton of protein. A 3 ounce serving has around 20 grams, which is comparable in volume to the amount in meat. I have found it to be effective in my own muscle recovery, and very filling after heavy compound exercise. This salad was flavored with coconut milk and turmeric, with some olive oil and other spices and tossed with green beans, red peppers, and onion. So, try something new if you dare 🤗🌿🏋🏼♀️
Ever try cooking tempeh?
I almost never fry anything but yesterday while cooking with friends, a crispy tempeh won the vote. So we sliced the tempeh (fermented soy bean cake high in probiotics and protein) up into thin triangles and off they went in a tiny pot of hot grape seed oil. Last Sunday at the farmers market, I found some beautiful asparagus and local mushrooms which along with sliced red onion made a beautiful stir fry. I added just a pinch of salt to the onion and let that cook up for a minute or so then added in the mushrooms along with some thyme. Mushrooms love thyme! To keep the veg from sticking, I added a bit of water to the bottom of the pan as needed. I let the onion and mushrooms cook and just begin to slightly brown around the edges when I added in the tempeh along with a teaspoon or so of mirin (a sweet Japanese wine). I gave it a good stir and let everything mingle then added in the asparagus and let it cook for maybe a minute. I was very careful NOT to overcook the asparagus. After plating the stir fry up, I squeezed some fresh lemon juice over the top and we tucked in!
Cooking for meat eaters who don't like meat replacement products such as #soy , #tempeh and #seitan can be tricky. My foolproof baked #aubergines with a #vegan pinenut white sauce always goes down a treat. It's very easy to make but quite time consuming so I like preparing it a few hours in advance and heat it up when the guests arrive, so I can entertain and enjoy a glass of wine with them rather than being cooped up in the kitchen covered in tomato sauce. It's great eaten the day after and can be frozen too. #vegan#veganfood#melanzaneparmigiana#dinnerparty#lowcarb